Chocolate Vanilla Swirl Pie

You'll find this pie to be a family favorite. I prefer to use the kind ofpudding you cook instead of the instant as I like the texture and flavorbetter.

1 small package (1.3 oz.) sugar-free chocolate pudding (cook type)
1 2/3 cups skim milk
1/4 cup peanut butter
1 small package (0.8 oz.) sugar-free vanilla pudding (cook type)
1 2/3 cups skim milk
33 vanilla wafers

Prepare chocolate pudding according to package directions, except use only1 2/3 cups of milk. Beat in peanut butter and set aside. Prepare vanillapudding according to package directions, except use only 1 2/3 cups ofmilk. Line the bottom of an 9" pie pan with 17 vanilla wafers (notcrushed). Place remaining 16 vanilla wafers standing up around the rim ofthe pan. Pour in cooled chocolate pudding. Drop in spoonfuls of the vanillapudding, swirling into the chocolate pudding with the back of a spoon.

Refrigerate for two hours before serving so the pudding will be firm. Whenserving, cut each piece to include two of the stand up vanilla wafers.

Source: Quick & Healthy Volume II

Yield: 8 servings
One serving: 1/8 pie
Per serving: 187 calories, 25 grams carbohydrate, 7 grams protein, 7 grams fat
Exchanges: 1/2 milk, 1 starch, 1 fat

Reprinted with permission from QUICK & HEALTHY RECIPES AND IDEAS or QUICK & HEALTHY VOLUME II, by Brenda J.Ponichtera, R.D.Copyright ©. 262 pages. $16.95 comb-bound, Published by ScaleDownPublishing, Inc. Available at local bookstores or directly from ScaleDownPublishing, Inc., 1519 Hermits Way, The Dalles, Oregon 97058. Thoseordering by mail should add $2.50 for the first book and $1.00 for eachadditional book for shipping and handling charges.